Coconut Curry Meatballs

Yet another winner from Half Baked Harvest! If you’re looking for an entrée into the curry world (and I’m talking yellow curry with it’s distinct flavor), this is a great recipe. It comes together quickly with very little prep work, and I’m guessing it’ll introduce some new flavors into your weekday lineup.

Start by prepping your meatballs. With your hands, mix 1 lb ground beef with 2 tbsp full fat Greek yogurt, 2 chopped scallions, 1/2 tsp chipotle chile powder, and salt and pepper. Roll them into 10 meatballs, place on a silicone-lined baking sheet, and bake at 450 for about 15 minutes. While the meatballs cook, make the sauce by sautéing 1 chopped onion in olive oil til soft, then add 4 minced garlic cloves and some ginger. Once that’s fragrant (a couple minutes), add 1 tbsp curry powder, 1/2 tsp cinnamon, and 1 can coconut milk. Stir it all together and let it simmer until it reduces. Add the meatballs to the sauce, along with the juice of 1 lemon, and toss to coat. Just before serving, top with a generous handful of chopped cilantro. Serve over rice.

I was trying to figure out what made this curry taste so well rounded and I think it’s the cinnamon! Curry is not for everyone, but this is a somewhat mild version and using meatballs (vs. chicken, potatoes, and cauliflower) makes it a bit more approachable, I think. Note: The recipe says it serves 6, and I would say there’s enough sauce for 6 servings but not quite enough meatballs.